Healthy Pumpkin Crisp (vegan, gluten-free, refined sugar free)
This healthy pumpkin crisp is so cozy and way easier to make than pie. A creamy, spiced pumpkin filling sits under a golden oat and pecan crisp topping that is so delicious and comes together with simple ingredients and no fuss. Top it with some ice cream and you'll be in heaven. Dare I say it is even better than pie?
Print Recipe
Ingredients
pumpkin filling:
- 15 oz pumpkin puree (1 can or about 1 3/4 cup)
- 2/3 cup canned coconut cream (use mostly the thick cream part)
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 cup pure maple syrup
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 2 Tbsp cornstarch (or arrowroot powder)
- 1 tsp vanilla extract
crisp topping:
- 1 cup rolled oats
- 1 cup oat flour
- 1/4 cup coconut sugar (or brown sugar)
- 1/3 cup chopped pecans
- 1 tsp pumpkin pie spice
- scant 1/4 tsp sea salt
- 3 Tbsp pure maple syrup
- 3 Tbsp melted coconut oil (or melted vegan butter)
Instructions
- Preheat oven to 375 degrees F. Grease a 9 inch pie pan and set aside.
- Make the crisp topping first. In a medium bowl, add the oats, oat flour, coconut sugar, pecans, pumpkin pie spice, and salt. Stir until well combined. Add the pure maple syrup and melted coconut oil (or butter). Stir until well combined and a crumble forms. Set aside.
- Make the pumpkin filling by combining all the pumpkin filling ingredients into a large bowl. Whisk until well combined and smooth.
- Pour filling into the prepared pie pan and spread into an even layer. Sprinkle crisp topping all over the top. Bake for 30-40 minutes, until top is golden brown. Let it cool for 30 minutes. Serve warm with a scoop of vanilla ice cream. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven.
Servings: 8